Mediterranean Chickpea Stuffed Peppers

Name: Mediterranean Chickpea Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 2 cups canned chickpeas, rinsed and drained; 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely chopped; 1/2 cup cooked quinoa; 1/2 cup feta cheese, crumbled (optional); 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon cumin; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Highlighted under: Cultural World Food Inspiration

I absolutely love making Mediterranean Chickpea Stuffed Peppers for a quick and nutritious meal. The combination of vibrant bell peppers filled with protein-packed chickpeas and fresh vegetables creates a delightful explosion of flavors. This recipe not only caters to vegetarians but also satisfies the cravings of anyone who enjoys a hearty meal. The best part is that it comes together in no time, making it perfect for weeknight dinners or meal prep. I can assure you that these stuffed peppers will become a staple in your home, just as they have in mine.

Created by

Linnea Porter

Last updated on 2026-01-15T19:49:43.875Z

When I first tried making Mediterranean Chickpea Stuffed Peppers, I was amazed by how easy and delicious they were. The blend of spices infuses the chickpeas with just the right amount of flavor, while the fresh vegetables add a wonderful crunch. I remember adjusting the seasoning to my liking and using some leftover feta cheese, which added a creamy richness that took the dish to a whole new level.

What's great about this recipe is its versatility. You can customize the filling to include your favorite vegetables or add some cooked quinoa for extra texture. The vibrant colors of the peppers make for an eye-catching presentation, perfect for serving at dinner parties or enjoying as a weekday treat.

        Why You Will Love This Recipe
        Vibrant and colorful presentation that pleases the eyes
Protein-packed and nutritious filling perfect for any meal
Versatile recipe that can be customized to your taste

      

Choosing the Right Peppers

When selecting bell peppers for this dish, vibrant and firm peppers will yield the best results. Look for peppers that are smooth and free from blemishes, as these will offer the best texture and flavor. The choice of color—red, yellow, green, or orange—can slightly affect the taste, with red peppers being sweeter. Aim for large peppers that can stand upright, providing ample space for stuffing.

If fresh bell peppers aren’t available, consider using poblano or jalapeño peppers for a Mediterranean twist. These alternatives add a bit of heat and an interesting flavor profile, but keep in mind their varying sizes, which may affect the amount of filling needed.

Flavor Enhancements

To amplify the flavors, let the chickpeas marinate in the olive oil, garlic, and spices for about 15 minutes before mixing in other ingredients. This quick step allows the chickpeas to absorb the seasoning and contribute even more to the overall taste of the dish. You can also boost the filling with spices like smoked paprika or fresh herbs such as basil or oregano for additional depth.

If you’re a fan of heat, adding chopped jalapeños or a pinch of red pepper flakes to the filling will create a delightful spicy kick. Adjust the amount based on your preference, and always taste the mixture before stuffing the peppers to ensure it’s to your liking.

Meal Prep and Storage

These Mediterranean Chickpea Stuffed Peppers are not only great for a quick dinner but also make for excellent meal prep. You can prepare the filling in advance and store it in the refrigerator for up to three days. When you’re ready to bake, just stuff the prepared peppers and cook as directed. This flexibility saves time during busy weekdays, allowing for a nutritious meal without the hassle.

If you have leftovers, storing them is easy. Place any remaining stuffed peppers in an airtight container and refrigerate for up to four days. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving to maintain their texture, as they may become soggy.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
2 cups canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cooked quinoa
1/2 cup feta cheese, crumbled (optional)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly brush the exteriors with olive oil and place them upright in a baking dish.

Make the Filling

In a large bowl, combine chickpeas, cherry tomatoes, red onion, cooked quinoa, and feta cheese. Add minced garlic, oregano, cumin, salt, and pepper. Drizzle with olive oil and mix thoroughly.

Stuff the Peppers

Spoon the chickpea mixture into each bell pepper, packing it down gently. Fill each pepper until they are just overflowing with filling.

Bake

Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the filling is heated through.

Garnish and Serve

Remove the peppers from the oven, garnish with chopped parsley, and enjoy your delicious Mediterranean Chickpea Stuffed Peppers!

Pro Tips

For an added kick, consider mixing some chili flakes into the filling or using spicy cheese. Additionally, leftover filling can be served as a salad or dip.

Serving Suggestions

These stuffed peppers are versatile and can be served with a side of Greek yogurt or tzatziki for a refreshing contrast. A simple green salad with a lemon vinaigrette complements the dish beautifully, balancing the rich flavors of the filled peppers. You can also consider pairing them with some warm, crusty bread to soak up any filling that overflows.

For a heartier meal, serve the stuffed peppers alongside a grain like couscous or a light pasta salad. The filling inside the peppers is already protein-rich, so any sides can be lighter, focusing on fresh vegetables to enhance the Mediterranean theme.

Variations to Try

Feel free to experiment with the filling! Swapping chickpeas for lentils or black beans can change the flavor and texture while still keeping it nutritious. For a dairy-free option, simply omit the feta or replace it with a vegan cheese alternative. Adding nuts like chopped walnuts or pine nuts can introduce delightful crunch and flavor.

Seasonal vegetables also make great additions. In the summer, consider including zucchini or eggplant, and in the fall, roasted butternut squash would create a delicious variation. These additions not only vary the flavors but also increase the nutritional value of your dish.

Troubleshooting Common Issues

If your peppers are turning mushy during baking, it may be due to an overly watery filling. Make sure to drain all canned ingredients thoroughly, and consider adding a bit more quinoa to absorb excess moisture. Additionally, using the foil during the first part of baking can help trap steam, so remove it once the peppers are nearly cooked to allow for proper browning.

Should your peppers not be cooking evenly, check the size of your peppers. Larger peppers may require a slightly longer baking time, or your oven temperature may need a slight adjustment. Always test for doneness by piercing the peppers with a fork; they should be tender but still hold their shape.

Questions About Recipes

→ Can I use other types of beans?

Yes, you can substitute chickpeas with black beans or kidney beans if you prefer.

→ Are the stuffed peppers freezer-friendly?

Absolutely! You can freeze them before baking and just thaw and bake them when you're ready to eat.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe vegan?

Yes! Simply omit the feta cheese or use a vegan cheese substitute to keep it plant-based.